Butternut Squash and Goat's Cheese Gratin

Serves 4

Preparation Time: 20 minutes

Cooking Time: 40 - 50 minutes

This is a Guest Recipe from Leith's Cookery School for The Daily Mail

I think that Butternut Squash can be wildly under estimated, they are so versatile for soups, casseroles and of course and endless array of vegan and vegetarian dishes.   This recipe can be completely prepared up to a day in advance, but will take 25 minutes to re-heat in a hot oven.

Ingredients

1 medium sized butternut squash, peeled and deseeded

1 tablespoon extra virgin olive oil

1 teaspoon thyme leaves, freshly chopped

1 small jar tomato pasta sauce or passata

85g goat's cheese, broken into largish pieces

2 tablespoons flat leaf parsley, freshly chopped

2 tablespoons pumpkin seeds, roughly chopped

2 tablespoons cheddar cheese, freshly grated

Sea salt and freshly ground black pepper

AND THIS IS WHAT YOU DO......

1. Pre-heat the oven to 200C/ Gas 6.
   
   
2. Peel the butternut squash, scoop out the seeds and discard.   Now cut the flesh into even sized cubes.
   
   
3. Place in a roasting pan, drizzled over with the olive oil and scatter over the thyme leaves.
   
   
4. Season with salt and pepper and roast for 40 minutes, turning occasionally.   The squash should be just cooked and lightly coloured.
   
   
5. Mix the squash with the tomato sauce, goat's cheese and parsley and pile it in an ovenproof dish.
   
   
6. Mix the pumpkin seeds and cheddar cheese together and sprinkle over the top.
   
   
7. Reheat in the oven until the cheese has melted.